1small loaf of bread, cubed (about 5 cups) (see Note)
1 ½cupheavy cream(12 fl oz)
¾cupwhole milk(6 fl oz)
½cupgranulated sugar(115 grams)
5large egg yolks
½cupsliced almonds(100 grams)
Eggnog sauce for serving, recipe follows
1 ½cupeggnog(12 fl oz)
To make the bread pudding:
Preheat oven to 350°F. Grease a 9-inch baking dish with butter or spray with nonstick cooking spray.
In a bowl, whisk together the egg yolks. In a small saucepan combine the heavy cream, milk and sugar. Place over medium heat and heat until bubbles appear at the edges and mixture is steaming, do not boil. Remove from heat and slowly pour into the egg yolks in a small steady stream, while whisking constantly. Add the almond extract.
Put the cubed bread in the greased baking dish, packing it as tight as possible. Pour the egg mixture over the bread cubes, making sure that none of the exposed cubes are left dry. Let sit for one hour, occasionally pressing down the cubes to make sure they are all absorbing the custard.
Sprinkle with the sliced almonds. Bake until top is golden and crisp, about 30-35 minutes. Serve warm or cold with eggnog sauce (recipe below) and more almonds.
Store bread pudding in the fridge for up to several days.
To make the sauce:
Whisk all ingredients together in a small saucepan. Set over medium high heat and bring to a boil, stirring frequently. Boil for one minute until sauce has thickened, stirring constantly. Remove from heat.
Serve warm or cold. Store in the fridge.
Note: If possible use a sweetened enriched bread like challah or brioche for a richer pudding. Alternately, you can use any artisan baguette or loaf.